Chicken Parmesan - Cuisinart TOA-26 Manual De Instrucciones Y Libro De Recetas

6 ounces sparkling water
¾ pound cod, cut into 12 finger-length strips
Freshly ground black pepper
1 teaspoon fresh lemon juice
2 teaspoons vegetable or olive oil
1. Place the AirFryer Basket onto the Baking Pan lined with aluminum
foil. Reserve.
2. Stir the white rice flour, tapioca starch, seafood seasoning, ¼ tea-
spoon salt, and baking powder together in a medium-size mixing
bowl. Whisk in the sparkling water. Batter should be somewhat thick
(comparable to a pancake batter). Add additional rice flour if the mix-
ture seems too thin.
3. Season the cod on all sides with the remaining salt, pepper, and
lemon juice.
4. Dip each fish stick into prepared batter. Place on the prepared AirFry
basket and put into freezer for about 30 minutes to firm.
5. Once the fish sticks are firm, remove and discard the aluminum foil.
Coat the fish sticks evenly with the oil.
6. Put into the AirFryer and set to AirFry at 400°F. AirFry until golden
and crispy, about 12 to 15 minutes. Serve immediately.
Nutritional information per serving:
calories 137 (19% from fat) • carb. 12 g • pro. 16 g • fat 3 g • sat. fat 0 g
chol. 37 mg • sod. 402 mg • calc. 25 mg • fiber 0 g

Chicken Parmesan

You won't miss the oil in this lighter take on an
Italian-American classic – buon appetito!
Serves 2 to 4 (depending on just how hungry you are!)
Nonstick cooking spray
1 large egg
2 tablespoons buttermilk
½ cup whole-wheat panko breadcrumbs
¼ cup grated Parmigiano-Reggiano cheese
½ teaspoon dried oregano
¼ teaspoon garlic powder
½ teaspoon Kosher salt
¼ teaspoon freshly ground black pepper
2 boneless, skinless chicken breasts (6 oz. each), pounded
to make even, ½-inch thick cutlets
Olive oil for spraying
½ cup homemade or store-bought marinara sauce
3 ounces fresh mozzarella cheese, shredded
Fresh basil leaves, torn if large
1. Place the AirFryer Basket onto the Baking Pan and coat with nonstick
cooking spray. Reserve.
2. In a shallow bowl, beat the egg and buttermilk together. In a separate
bowl, mix together the whole-wheat panko breadcrumbs,
Parmigiano-Reggiano, dried oregano, garlic powder, salt and pepper.
Dip chicken cutlets in the egg mixture, dripping any excess back into
the bowl. Then thoroughly dredge each in the breadcrumb mixture.
3. Place the breaded cutlets into the prepared AirFryer Basket. Lightly
spray each side with olive oil. Set to Bake at 400°F. Bake the chick-
en, flipping halfway through the cooking time, until nicely browned
and the internal temperature reaches 165°F, about 10 to 15 minutes.
4. Spoon ¼ cup of marinara sauce onto the top of each cutlet and
sprinkle with the mozzarella cheese. Put the pan back into the
AirFryer and set to Broil at 450°F and broil until brown and bubbly,
about 2 minutes.
5. Garnish with fresh basil leaves. Serve immediately.
Nutritional information per serving (based on 2 servings):
Calories 478 (35% from fat) • carb. 19g • pro. 58g • fat 18g • sat. fat 7g
chol. 231mg • sod. 606mg • calc. 388mg • fiber 3g
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